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Pork Chop and Chilies Casserole

 Pork Chop and Chilies Casserole
A real estate agent who wanted to list my house dropped off this recipe at my door. I didn't sell the house, but the recipe has saved my life many times! It is easy to make and guests always find the combination very tasty. —Mickey O'Neal, Chula Vista, California
4 ServingsPrep: 15 min. Bake: 40 min.


  • 4 pork rib chops (3/4 to 1 inch thick)
  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 1 can (4 ounces) chopped green chilies
  • 1/2 cup chopped celery
  • 1-1/2 cups uncooked instant rice
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1-1/3 cups water
  • 3 tablespoons reduced-sodium soy sauce


  • Preheat oven to 350°. In a large skillet,over medium-high heat,
  • cook chops in oil over medium heat 2-3 minutes on each side or until
  • chops are lightly browned; drain. Remove and set aside.
  • In the same skillet, saute onion, chilies and celery until onion is
  • tender. Stir in rice; saute until lightly browned. Add remaining
  • ingredients.
  • Place in a greased 2-qt. baking dish. Top with pork chops. Bake at
  • 30-40 minutes or until meat is tender. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 415 calories,

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Pork Chop and Chilies Casserole (continued)

Nutritional Facts: 14 g fat (5 g saturated fat), 57 mg cholesterol, 1,385 mg sodium, 41 g carbohydrate, 3 g fiber, 28 g protein.